Tahini Truffles with Cacao Nibs and Shredded Halva
I can serve platters of cake and cookies but if one of them isn’t of the rich, chocolatey type, dessert hasn’t happened according to my family. The sweet tooth wasn’t satisfied and they leave the table disappointed. I’m also a proponent of Team Chocolate so I like to have something that freezes well, thereby being available at our disposal. These little fudge squares do just that. I mixed them with some tahini, for a deep, nutty contrast. Added cacao nibs for a burst of bitter crunch and topped it with shredded halva for added texture. You’re only one, two, three... four ingredients away from something delicious.
Tahini Chocolate Truffles with Cacao Nibs and Shredded Halva
300g dark chocolate, roughly chopped
1 cup tahini
3 tablespoons cacao nibs
Handful shredded halva
Line a small 4 x 4 inch baking tin with parchment paper, with some paper hanging off the side to make lifting the fudge easier. In a double boiler, melt the chocolate and tahini. Remove from heat and add the cacao nibs. Pour into prepared baking tin and top with shredded halva. Place in the freezer until firm. Once firm, lift the chocolate from the parchment paper and cut into squares. Serve cold. Store in the freezer in an airtight container.